EatSmart Recipe Vegetable Satay Kebabs

I am completely obsessed with the cookbook EatSmart. I’ve already featured one recipe on here and so I thought why not show you another? I love Satay sauce and vegetables so when I saw this recipe, I couldn’t wait to make it! It did not disappoint.

For those of you who don’t know, EatSmart is a healthy vegan cookbook and there are some really fantastic recipes in there. The author Niomi Smart has done so well in creating a mixture of both tasty and visually appealing creations. I am not vegan but I really enjoy the recipes from the book! I thoroughly recommend buying the book and incorporating some healthier meals into your day. They are so tasty too!

Recipe (serves 4)

Kebabs

10 button mushrooms

2 red or yellow peppers (cut into 2cm chunks)

1 courgette (cut into 2cm cubes)

1 red onion (cut into 2cm cubes)

12 ripe vine cherry tomatoes

1 small aubergine (cut into 2cm cubes)

Satay sauce

2 tsp sesame oil

1 shallot, diced

1 garlic clove, crushed

1/3 x 400g tin of coconut milk

4 tbsp. peanut butter

1 tbsp tamari

2 tsp runny honey

juice of ½ lime

a pinch of chilli flakes

a small bunch of coriander, chopped roughly

2 tbsp. unsalted peanuts, chopped roughly

1 lime, cut into wedges to serve

Marinade

2 tbsp. olive oil

1 tbsp. lime juice

1 tbsp. tamari

½ tsp. ground cumin

pinch of Himalayan salt (or sea salt)

pinch of ground pepper

Equipment

Skewers (if using wooden ones soak them for 2o minutes beforehand)

Method

Mix all the marinade ingredients together and coat the vegetables in it. Put the vegetables covered in the fridge for at least an hour.

Preheat the oven to 1800C

Divide the vegetables between the skewers. Place them on a baking sheet and cook in the oven for about 30-40 minutes, turning halfway.

While this is cooking, make the satay sauce by first heating the sesame oil on a low-medium heat. Fry the shallot until softened and then add the garlic for another minute of cooking.

Stir in the coconut milk with 60ml water, the peanut butter, tamari, honey, lime juice and chilli flakes. Cook for a further 3-5 minutes on a low heat until thickened.

For a smooth sauce, whizz it in a Blender until you get the right consistency.

Serve the kebabs with coriander sprinkled over. Also serve with the chopped nuts, satay sauce and lime wedges.